Effect of milled flaxseed and storage conditions on sensory properties and selected bioactive compounds in banana and cinnamon muffins employed in a clinical trial
| dc.contributor.author | Amalia, Santiago | |
| dc.contributor.examiningcommittee | Eskin, Michael (Human Nutritional Sciences) Siow, Chris (Canadian Centre for Agri-Food Research in Health and Medicine (CCARM)) | en_US |
| dc.contributor.supervisor | Aliani, Michel (Human Nutritional Sciences) Blewett, Heather (Human Nutritional Sciences) | en_US |
| dc.date.accessioned | 2016-04-12T18:54:04Z | |
| dc.date.available | 2016-04-12T18:54:04Z | |
| dc.date.issued | 2016 | |
| dc.degree.discipline | Human Nutritional Sciences | en_US |
| dc.degree.level | Master of Science (M.Sc.) | en_US |
| dc.description.abstract | Flaxseed is an excellent source of bioactive compounds, alpha-linolenic acid (ALA) and secoisolariciresinol diglucoside (SDG), which when added to food products enhance their functionality. However, when flaxseed is added to foods, overall acceptability and sensory properties can be affected, which may negatively affect the role of functional food in providing health benefits. This study was designed to determine the effects of adding milled flaxseeds (20g or 30g) and storage (1 month and 6 months) at - 200C in banana and cinnamon muffins on the sensory properties of muffins using both consumer acceptability evaluation and descriptive analysis, physical and chemical measurements, and ALA and SDG concentrations. Results were correlated using partial least square (PLS) to provide an explicit demonstration of association between overall acceptability of muffins and results from various measurements conducted. It was revealed that the addition of flaxseed reduced overall acceptability due to the enhancement of flax aroma and flavor, oil aroma and flavor, sour aroma and taste, brown color, and firmness., while storage had no impact. The negative influence of these sensory attributes was addressed by the addition of flavorings. Cinnamon flavoring reduced the presence of oil aroma and flavor, and sour aroma and taste while firmness decreased when pureed banana was added. But the intensities of flax aroma and flavor, and brown color were still pronounced in muffins even after the addition of the two flavorings. ALA and SDG concentrations were markedly increased in muffins when flaxseed was added. Storage did not significantly affect the levels of ALA in all muffins but prolonged storage increased SDG level, which can be associated with its role in enhancing extraction proficiency of SDG from the muffin matrix. Although results revealed that acceptability of muffins was significantly higher among clinical trial participants, the mean liking values had moderate deviation between consumers and clinical trial participants. This indicated that muffins fortified with flaxseeds can be acceptable by consumers with diverse wants. | en_US |
| dc.description.note | May 2016 | en_US |
| dc.identifier.uri | http://hdl.handle.net/1993/31205 | |
| dc.language.iso | eng | en_US |
| dc.rights | open access | en_US |
| dc.subject | flaxseed addition in muffins | en_US |
| dc.subject | consumer acceptability of flaxseed fortified muffins | en_US |
| dc.subject | descriptive analysis evaluation of flaxseed fortified muffins | en_US |
| dc.subject | effect of flaxseed addition on ALA and SDG in muffins | en_US |
| dc.subject | effect of storage conditions on flaxseed fortified muffins | en_US |
| dc.title | Effect of milled flaxseed and storage conditions on sensory properties and selected bioactive compounds in banana and cinnamon muffins employed in a clinical trial | en_US |
| dc.type | master thesis | en_US |